“Cappelletti”, literally small hats, a type of stuffed pasta dumplings usually served in chicken broth during winter and a MUST of the Christmas meal. This type of pasta is a central Italian speciality , mainly from Emilia-Romagna and Le Marche, and it predates the most widely famously shaped tortellini.
Let’s go back to the pasta dough sitting cling-filmed in a bowl. As we all know the pasta has to rest for at least an hour in the fridge
Well if you want to make cappelletti just wait in the kitchen and prepare the filling for the cappelletti.
Filling for 6 servings in a bowl mix
250gr beef mince250gr pork mince100gr Parmesan100gr buttersalt and pepper1/2 spoon of cinnamon1 egg yolk1/2 spoon of nutmeglemon peelDirection
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